Mini Raw + Vegan Cheezecakes

I don't have much of a sweet tooth but if I had to choose a dessert, cheesecake would be my #1 hands down. But just to make things a little bit more complicated I am dairy intolerant. So dairy free cheesecake? Challenge accepted.

I can always count on The Minimalist Baker for inspiration in the kitchen. I of course changed a few things but oh my, these are absolutely delicious. I do love a good ol fashion plain cheesecake but I was craving more. But how could I just pick one flavour?! So yup. I made four. Absolutely zero regrets.

Bonus points for not turning on the oven ( for those of you not here, it's currently 34 degrees outside), simple + clean ingredients, & freezer friendly. Nothing like a chilled, sweet treat on a hot summer day.

Yield: 28 minis

INGREDIENTS:

Crust:

1 cup Organic Pitted Dates
1/2 cup Raw Organic Walnuts
1/2 cup Raw Organic Pecans
1/4 cup Organic Shredded Coconut

Filling:

1 1/2 cups Raw Organic Cashews, soaked (min. 4 hours, best overnight)
1/4 cup fresh Lemon Juice
1/3 cup Organic Coconut Oil, melted
1/2 cup Organic Coconut Cream
1/3 cup Organic Maple Syrup

Optionals:

Peanut Butter + Lemon Rind + Raspberries + Blueberries - be creative!

INSTRUCTIONS:

In a food processor (or blender) combine dates, walnuts, pecans, & shredded coconut oil until a crumbly sticky texture forms. Press the mixture into your mini muffin tins/silicone molds.

Also, in a food processor combine your soaked cashews, lemon juice, coconut oil, coconut cream, maple syrup until a thick creamy texture forms. Depending how many different flavours, separate into bowls and add your flavours/mix ins. Or make them all plain with different toppings. Pour into your molds that have been lined with the base. Place into the freezer 1-2 hours and they'll be ready to devour!